Dried Duck Breast with Provence Herbs

I love dried duck breast, I usually use it in salads with foie gras, nut oil, pine nuts ... or simply cut into slices to accompany a good bottle of red wine during the aperitif as you would do with regular dry meat. You don't need any cooking gadgets to prepare it, just a few ingredients and a fridge.

  

I always struggle to find a good quality, good tasting duck that is not overpriced. So the best way to get a good quality-price ratio is ultimately to do it yourself! And that's what I did! It is extremely simple, you just need to be patient .... It takes 3 weeks to dry it properly!

Ingredients

- 1 duck breast

- 500 g coarse salt/sea salt

- Herbs (I prefer Dried Provence Herbs)

- A small towel

Preparation:

1. Remove the nerves of the duck breast if they are visible and put it in a plastic box on a bed of salt, cover it completely with the salt. The salt must tightly wrap the duck breast, if necessary, press lightly on the breast to adhere the salt to the duck. Close the box and leave it in the crisper of your refrigerator between 12 H and 24 H. Not more than 24H or it will be too salty, when I say 12 to 24 hours it means that depending on how salty you want your dry meat to be you can choose the salting time (I salt it for 16 hours). The longer you wait, the saltier your breast will be.

2. After this time, remove your breast from the box, remove the salt by lightly rubbing with a paper towel or cloth. Sprinkle the herbs, pressing lightly to adhere the herbs and pepper. Wrap the duck breast in a clean cloth without odor. Store it in the vegetable drawer of your fridge and leave three weeks without touching it.

That's it!! it's ready and simple isn't it?!